If you like dessert AND want to eat more beans, you're in the right place! Y'all, every time I make this pudding pie, it's a hit. In fact, it's so yummy and decadent I had to freeze the rest to keep from gobbling it up!
Of course, there's no added sugar or oil--just whole-food plant-based goodness.
Crust
1 cup prunes (adds a yummy tang to the crust)
1 1/2 cups almond meal
3 Tbsp sunflower butter
1/2 cup oats
Filling
14 oz of drained black beans
1 cup dates
1/2 cup cocoa powder
1/4 cup carob powder
1 whole vanilla bean
1 cup raw cashews
1/2 cup unsweetened plant milk
Topping
Instructions
Mix crust ingredients in food processor until crumbly and sticky. Press into a 7" springform pan.
Blend filling ingredients (including the whole vanilla bean) in high-powered blender until creamy. Avoid the temptation to add extra plant milk. You'll have to work a little with the tamper or a spatula to get it good and creamy while remaining thick.
(I really didn't get mine quite creamy enough but that sure
didn't stop anybody from eating it!)